Tuesday, April 6, 2010

Prawns sautéed in fresh coconut milk

With the fresh coconut milk I had made previously, I used it to make a simple and tasty Vietnamese dish involving prawns.

You can use any kind of prawns but I used small prawns, the meat is much more tender and as it is small, it absorbs the flavours of the sauce more. 

Shell and devein the prawns.

Heat up a frying pan and add in a little peanut oil. Fry some finely diced shallots till they have softened a little, then add in some crushed garlic and finely sliced chillies, and fry till fragrant (when you can smell the aromas of the garlic and chillies coming through).

Add the prawns into the pan and fry until they start to turn pink, then add in some coconut milk (don't need much, start with 1/2 cup) to cover the prawns. Season with some salt, pepper, fish sauce and sugar to taste. Simmer all together for a few minutes and then serve garnished with coriander.

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